Pin A classic comforting dish featuring tender beef pot roast slow-cooked with vegetables and rich gravy served alongside creamy mashed potatoes.
I remember the first chilly evening I made this pot roast for my family and everyone gathered around the kitchen, drawn by the wonderful aroma. It quickly became our go-to recipe for cozy weekends and special occasions.
Ingredients
- Beef chuck roast: 3 lbs (1.4 kg)
- Kosher salt: 1 tbsp
- Black pepper: 1 tsp
- Olive oil: 2 tbsp
- Onion: 1 large, sliced
- Garlic: 4 cloves, minced
- Carrots: 4 large, peeled and cut into 2 inch pieces
- Celery stalks: 3, cut into 2 inch pieces
- Beef broth: 2 cups (480 ml), gluten-free if needed
- Tomato paste: 2 tbsp
- Worcestershire sauce: 1 tbsp, gluten-free if needed
- Dried thyme: 1 tsp
- Dried rosemary: 1 tsp
- Bay leaves: 2
- Yukon Gold or Russet potatoes: 2 lbs (900 g), peeled and cut into chunks
- Unsalted butter: 4 tbsp
- Whole milk: ½ cup (120 ml), plus more as needed
- Salt: 1 tsp
- Black pepper: ½ tsp
- Optional garnish (parsley): Chopped fresh parsley
Instructions
- Prepare beef:
- Pat beef chuck roast dry and season all sides with salt and pepper.
- Sear roast:
- In a large skillet heat olive oil over medium high heat. Sear roast on all sides until browned (about 3 & 4 minutes per side). Transfer to slow cooker.
- Add vegetables:
- Add onion garlic carrots and celery around the roast in slow cooker.
- Mix and pour liquids:
- In a bowl whisk together beef broth tomato paste Worcestershire sauce thyme rosemary and bay leaves. Pour over roast and vegetables.
- Cook:
- Cover and cook on low for 8 hours or until beef is fork tender.
- Make mashed potatoes:
- About 40 minutes before serving place potatoes in large pot and cover with cold water. Add 1 tsp salt. Bring to boil reduce heat and simmer until potatoes are tender (15 & 20 minutes). Drain and return potatoes to pot. Add butter and milk mash until smooth and creamy. Season with salt and pepper. Add more milk for desired consistency.
- Rest and slice:
- Remove roast from slow cooker and let rest 5 minutes. Discard bay leaves. Shred or slice beef.
- Serve:
- Serve pot roast and vegetables over mashed potatoes. Drizzle with pan juices and garnish with fresh parsley if desired.
Pin This pot roast quickly became my family's most requested Sunday dinner and always brings everyone together around the table. Even picky eaters love scooping up every bite of creamy mashed potatoes and gravy.
Required Tools
Slow cooker (6 quart or larger) large skillet chef's knife cutting board large pot potato masher or ricer measuring cups and spoons
Allergen Information
Contains dairy (butter milk) and possibly fish (Worcestershire sauce). Gluten-free if using gluten-free beef broth and Worcestershire sauce. Always check ingredient labels.
Nutritional Information
Per serving: Calories 520, Total Fat 23 g, Carbohydrates 36 g, Protein 44 g
Pin A sprinkle of chopped parsley adds freshness to the finished dish. Enjoy surrounded by laughter and good company!
Recipe Q&A
- → How do you ensure the beef stays tender?
Cooking the roast low and slow in the slow cooker breaks down connective tissues, resulting in tender, juicy meat.
- → Can I use different potatoes for mashed potatoes?
Yes, Yukon Gold potatoes create creamy mash, while Russets give a fluffier texture; both work well for this dish.
- → What vegetables are best for flavoring the roast?
Carrots, celery, and onions add sweetness and depth, complementing the beef and herbs during the slow cooking.
- → How do I thicken the gravy from the cooking liquid?
Mix some cooking liquid with cornstarch and stir it back while cooking on high for 10 minutes to thicken the gravy.
- → Is it possible to add wine for richer flavor?
Yes, substituting half a cup of beef broth with red wine enhances the depth and richness of the overall dish.